Potato Arugula Salad with Eggs

Ingredients

• 800 g firm potatoes
• Salt
• 1 bunch arugula
• ½ bunch radishes
• 4 eggs
• 120 ml meat broth
• 1 tsp medium-hot mustard
• 40 ml white wine vinegar
• 3 tbsp olive oil
• pepper, freshly ground

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 25 minutes.

2. 2.

   Rinse, dry, and finely chop one‑third of the arugula. Wash and slice the radishes into strips. Boil the eggs in water for 10 minutes, cool, peel, and cut into small cubes.

3. 3.

   Drain the potatoes, rinse with cold water, peel, let them cool slightly, then slice thinly. Warm the broth, mix it with mustard, vinegar, and chopped arugula, and stir into the potato slices. Let sit for about 30 minutes. Finally, fold in olive oil, remaining arugula, radish strips, and egg cubes, season with salt and pepper, and serve on plates.